Double-Decker Sheperds Pie

This was a very different version of a sheperds pie, but still very tasty. It had a little kick to it, and rather than carrots and peas, it has green onions, poblano chile and fresh mushrooms! This was very tasty and we will definetely hold on to this one for another time. I pulled this from Rachel Ray's February issue of her magaine from a chef named Diana Sturgis. It was featured in a (Dinner for 4 for $10!)
ENJOY!

RECIPE
2 and 1/2 lbs baking potatoes, peeled and cut into 1in pieces
1 cup heavy cream
salt and pepper
1 TBS extra virgin oil
One 8-oz package white mushrooms, caps quartered and stems chopped
1 lb. lean ground beef
1 bunch scallions, green portions thinly sliced, white portions finely chopped
1 large poblano chile, seeded and finely chopped

1. Position a rack in the upper 3rd of the oven and preheat to 425'. In a saucepan, combine the potatoes and salted water to cover 1 inch. Bring to a boil and cook until tender , 12-15 minutes. Drain, reserving 1 cup of the cooking water; return the potatoes to the pot. Mash with the cream until smooth; season with salt.
2. In a large nonstick skillet, heat the olive oil over high heat. Add the mushrooms and cook, stirring occasionally, until golden about 5 minutes; transfer to plate.


Crumble the beef evenly across the pan and cook, undisturbed, until the liquid cooks off and the meat begins to brown, 3 to 4 minutes. Lower the heat to medium and stir in the finely chopped scallions, the poblano, 1 tsp salt and 1/2 tsp pepper;


cook, stirring for 2 minutes. Stir in the reserved mushrooms,


1/4 cup mashed potatoes and the reserved 1 cup cooking water. Lower the heat and simmer until juices are thickened, about 3 minutes.

Season with salt and pepper.
3. Spread slightly more than half of the potatoes evenly in a greased 9x11 inch baking dish. Spoon the meat mixture evenly on top, then spoon the remaining mashed potatoes evenly across the filling to enclose.

Bake until lightly golden, 20-25 minutes. Sprinkle with a few more sliced scallions; let stand for 10 minutes before serving.


ENJOY!